Grilled Chicken Thighs with Za'atar Crust and Roasted Root Vegetables

Per serving  650 kcal · 61g protein · 48g carbs · 25g fat

Ingredients

• 4 count boneless skinless chicken thighs
• 15 ml za'atar
• 45 ml olive oil
• 30 ml lemon juice
• 2 count garlic cloves
• 5 ml salt
• 3 ml black pepper
• 2 count carrots
• 2 count parsnips
• 300 g red potatoes
• 1 count yellow onion
• 5 ml fresh thyme

Steps

1. Preheat the grill to medium-high heat (about 400°F / 200°C). Pat 4 boneless skinless chicken thighs dry with paper towels. In a small bowl, combine 15 ml za'atar, 2 ml black pepper, and 2 ml salt. Rub the mixture evenly over both sides of each thigh.
2. Cut 2 carrots and 2 parsnips into 2-inch batons. Cut 300 g red potatoes into 1-inch cubes. Cut 1 yellow onion into wedges. Toss the vegetables with 30 ml olive oil, 5 ml fresh thyme, 3 ml salt, and 1 ml black pepper. Spread them on a sheet pan.
3. Roast the vegetables at 425°F (220°C) for 20 minutes while you grill the chicken.
4. Mince 2 garlic cloves. Whisk 15 ml olive oil, 30 ml lemon juice, and the garlic together in a small bowl to make the dressing.
5. Grill the za'atar-crusted thighs for 6–7 minutes per side, until an instant-read thermometer reads 165°F (74°C) at the thickest part. Transfer to a plate and rest for 3 minutes.
6. Check the vegetables at 20 minutes and give them another 5 if they need it, until golden and tender. Put them on a platter with the chicken, spoon the lemon-garlic dressing over everything, and serve hot.